Process for preparing dough and batters, and the flour and flour-based products

ABSTRACT

The adverse effects of chlorine upon the bread making properties of flour are ameliorated by incorporating therein a definite, selected amount of a sulfhydryl-containing-or-producing reducing substance, preferably cysteine hydrochloride. The flours so obtained, at chlorine levels of between about 150 p.p.m. and about 900 p.p.m. and a reducing substance content of between about 20 p.p.m. and 100 p.p.m., provide improved all-purpose flours which give good results in the contrasting applications of bread and cake making. Further advantageous effects on the quality of the baked product can be obtained by including defined amounts of ascorbic acid type additives and/or oxidizing agents such as bromate or iodate salts.

atom [15] 3,640,730 olland et al. 1 Feb. 8, 1972 [54] PROCESS FORPREPARING DOUGH 1,519,014 12/1924 Watson et al. ..99/91 AND E AND HE OUAND 3,053,666 9/1962 l-lenika et al ..99/91 X FLOUR-BASED PRODUCTSPrimary ExaminerRaymond N. Jones [72] Inventors: Jacques R. Rolland,Longueuil, Quebec; AS8iSl1ntEXamine'-JameSR-Hoffman John Holme,Preville, Quebec, both of Attorney-Christen & Sabol Canada [57] ABSTRACT[73] Assignee: The Ogilvie Flow Mills Company, Limited,

Montreal Quebec, Canada The adverse effects of chlorine upon the breadmaking properties of flour are ameliorated by incorporating therein aFiled; y 7, 1969 definite, selected amount of asulfhydryl-containing-orproducing reducing substance, preferablycysteine [21] Appl' hydrochloride. The flours so obtained, at chlorinelevels of between about 150 p.p.m. and about 900 p.p.m. and a reduc-[52] U.S.Cl.... ..99/91, 99/92, 99/93 ng substance content of betweenabout 20 p-P-m and 100 511 Int. Cl. ..A2ld 2/28, A2ld 2/22, A21d 2/04p-pprovide improved -P p flours which give good 58 Field of Search..99/93, 91, 232, 92 results in the contrasting applications of breadand cake ing. Further advantageous effects on the quality of the baked[56] References Cited product can be obtained by including definedamounts of ascorbic acid type additives and/or oxidizing agents such asUNiTED STATES PATENTS bromate or iodate salts. 3,208,855 9/1965 Enoch etal ..99/92 X 25 Claims, 5 Drawing Figures PROCESS FOR PREPARING DOUGHAND BATTERS, AND TIIE FLOUR AND FLOUR-BASED PRODUCTS INTRODUCTION Theinvention relates broadly to flour-based products, and processes forusing and making them. More particularly, it is concerned with improvedall-purpose flours which are particularly suitable in a diversifiedrange of applications both for domestic purposes and in commercialbakeries, and to processes for making them involving a chemicaltreatment'of the flour and the subsequent incorporation in the flour, ordough derived therefrom, of particular classes of functional additives.

PRIOR ART It is well known and accepted to those skilled in the art offlour milling and baking that the making of chemically aerated productssuch as cakes, cookies, pastries, and yeast-leavened products such asbread and rolls, are essentially dissimilar operations which demand, foroptimumresults, quite different performances from the flour base. It isfor this reason that, in the baking trade, two different sorts of flour,sometimes referred to as pastry flour and bread flour, and differing inthe wheat source and/or treatment to which the milled flour issubjected, are customarily used in each of these contrastingapplications (cf. Yearbook'of Agriculture, 1959, U.S. Department ofAgriculture, p. 383).

Successful cake baking, though something of an art, is definitelydependent upon several controllable factors. An important factor is thesort of flour used in the recipe. In general, the protein of the flouris not particularly important for it is not the sole source of proteinrelied upon for successful cake baking. Rather, egg proteins constitutethe main functional source of protein. On the other hand, the starchcontent of the flour is very important, for starch is relied upon to setthe cake into the porous, spongy, fluffy structure much sought after anddesired. For this reason, a soft wheat is normally used for cake-bakingflours, for such a wheat gives a flour having a relatively high starchcontent (around 75 percent) and a relatively low gluten, i.e., flourprotein, content (around 8 percent).

In the baking of yeast-leavened products, typically bread and rolls, theflour used is also very important, in this instance, not only for itsstarch content, but also for its protein content. Thus, the finalstructure of a yeast-leavened product always depends on the satisfactorydevelopment of a protein or gluten matrix, for this matrix is reliedupon for gas retention throughout the preparation of the baked products.It is generally recognized that hard wheat flours are best suited forthis type of bakery product, and soft wheat flours do not produceacceptable results in such bakery operations.

In the manufacture of flour intended for use in such yeastleavenedproducts, it is usual to treat the flour in such a way as to enhance thephysical characteristics and gas retention properties of doughssubsequently made from these flours. These maturing or aging treatmentsaccelerate or replace natural aging of flours, and they involve theaddition of minor quantities of a suitable oxidizing agent. Theoxidizing agents currently used for this purpose are primarily bromatesalts, iodate salts, chlorine dioxide and azodicarbonamide. At one time,chlorine was widely used as a gaseous maturing agent (cf. Wheat:Chemistry and Technology, 1964, Vol. 3, American Association of CerealChemists Inc., p. 214) originally for bread flours because chlorine hastwo very desirable effects upon flour, in that it both bleaches andmatures the flour. However, it was subsequently realized that chlorinetreatment of hard wheat flours intended for yeast-leavened products (cf.Wheat: Chemistry and Technology, op. cit., p. 2I5).resulted in anadverse baking performance, because chlorine, being a powerful oxidizingagent, adversely affects the gluten, probably through overoxidation, atlevels of chlorine needed to give adequate bleaching. Theoveroxidationof gluten isassociated with a tight, inelastic film of poorextensibility and gas retention properties. In any event, the end resultis a loaf having a nonuniform internal structure with a very raggedcrust containing numerous tears, and a generally small loaf volume.

On the other hand, it is now widely recognized that a chlorine treatmentof soft wheat flours intended for cake baking, i.e., a pastry flour, isvery advantageous. It is well known and widely accepted that thischlorine treatment enables the mixes to carry a higher proportion ofsugar and shortening, and increases the resistance of cakes tosubsequent falling when baked. Cakes from chlorine bleached flours havea finer texture, smaller and more uniform cells, and generally moretender structures than cakes from unchlorinated flours. A reviewsummarizing the role and advantages of chlorine as a bleaching agent incake flours is given by Sollars in The Bakers Digest, June 1961, pp.48-53.

In summary, it is recognized today that cake baking and bread bakingdemand, for best and reproducible results, different flours and/or flourperformances and, in particular, that chlorine-treated flours areadvantageous in the former role but unsatisfactory in the latter.Accordingly, at the present time, chlorine when employed as a bleachingagent is usually confined to soft wheat flours intended for cake-bakingapplications.

In view of the manifest inconvenience and additional costs of having toselect a particular flour with the desired baking application in mind,efforts have been made to provide flours adaptable to, and usable in, avaried range of baking applications. Indeed, many such flours arecurrently available under the designation all-purpose or family flours.Those all-purpose flours presently on the market, represent a compromisebetween the optimum flours for each possible bakery usage, notablybetween its suitability as apastry flour and as a bread flour. Generallyspeaking, a typical all-purpose flour currently available would be madefrom hard wheat, and would be derived from the highest grade flourstream. Such a flour is very white, and normally receives treatmentsincorporating benzoyl peroxide along with very small quantities of oneor a combination of maturing agents such as a bromate salt, chlorinedioxide, azodicarbonamide, and the like.

OBJECTIVES A primary object of this invention is to provide improvedall-purpose or family flours capable of giving good and highlyacceptable results when employed in different applications, especiallyin the contrasting applications of cake and bread baking. Another objectis to provide flour-based products which, when usedin breadmaking,substantially decrease the time required for the proper fermentation ofthe dough, while yielding a-bread of good color, flavor, volume andgrain structure.

Further objects and features of the invention will appear from thefollowing description in which preferred embodiments have been set forthin detail, and the accompanying drawings in which:

FIG. I is a graph showing several curves obtained by plottingloaf volumeas a'function'of chlorine level at different functionaladditivecontents;

FIG. 2 is a'photograph without magnification showing, in cross section,a'loaf derived from a chlorine-treated flour;

:FIGS. 3 and 4 are photographs, without magnification, showing, in crosssection, loaves derived from the improved all-purpose flours of'thisinvention;

FIG. 5 is a photograph, without magnification, showing, side by side,cross sections of a loaf and two cakes derivedfrom the same improvedall-purpose flour of this invention.

These figures will be referred to in the'detailed description.

STATEMENTS OF INVENTION In accordance with'this invention, it has nowbeen found, and this finding forms the basis of the present invention,that the known and accepted adverse effects of chlorine on thebreadmaking properties and performance of flour can, at worst, besubstantially ameliorated and, at best, effectively eliminated, by theincorporation, in suitable amounts, of a specific class of functionaladditive. Moreover, this class of additive does not interfere with thebeneficial, improving role of chlorine in cake baking. Accordingly, bycombining together a chlorine treatment of flour at a specific range ofchlorine levels with the subsequent addition, preferably to the flouritself but, if desired, to the dough derived therefrom, of a definite,selected amount of functional additive in the form of a reducing agentselected from the group consisting of sulfhydryl (SID-containing andsulfhydryl-producing substances, an all-purpose flour is obtained whichis capable of giving optimum results in a diversified range ofapplications both in the home and in commercial bakeries. In addition,we have also found that further improvements in the breadmakingcharacteristics of the chlorine-treated flour can be elicited, withoutdetracting significantly from its good cakemaking characteristics, bythe inclusion of other functional additives of the ascorbic acid typeand/or edible oxidizing agent, for example, bromate or iodate salt type.Moreover, the presence of one or more of these additional functionaladditives can inhere with distinct advantages in bread processing,notably a reduction in the mixing speed requirements and a substantialreduction in the fermentation time.

DETAILED DESCRIPTION OF INVENTION Flours which may be employed in thepractice of this invention include any edible flour comprising proteins,starch and minerals. Typical of such flours are white flour, whole wheatflour, and the like which, when appropriate, can be blended to give thedesired flour base.

The chlorine treatment to which the flour is subjected may be effectedduring or after milling, conveniently at milling, and prior to inclusionof the sulfhydryl-containing-orproducing reducing agents. It may beaccomplished in any of the conventional ways using chlorine itself orBeta Chlora which is a mixture comprising 99.5 percent chlorine and 0.5percent nitrosyl chloride and is readily available commercially. Thus,for example, the flour in the dry state may be exposed, in an enclosedcontainer, to an appropriate amount of chlorine or the chlorine may beadded to a moving stream of the flour during the milling operation. Thelevel of chlorine attained by the treatment may vary substantiallydepending upon several factors such as the grade of the flour but, inall instances, it should be adequate to give the desired improvements incake baking and, desirably also, to whiten or bleach the flour for thisis an important consideration in breadmaking. It has been found that inpracticing the invention both the above criteria are usually met, anduseful results attained when the chlorine level is between about 150p.p.m. and about 900 p.p.m. based on flour content. When the level fallsbelow about 150 p.p.m. there is no significant improvement in cakequality, and above about 900 p.p.m. chlorine there is a markeddeterioration in the quality of the bread products. Preferred chlorinelevels are between about 350 p.p.m. and 700 p.p.m. but this varieswithin fairly broad limits depending on such factors as the strength ofthe flour, the product for which it is to be used and the bakingprocedure. The chlorine level is controlled both directly, through theactual amount of chlorine used in the treatment and, indirectly, by pHdetermination. Usually, the optimum pH, corresponding to the preferredchlorine range, falls between about 5.1 and about 5.5.

The sulfhydryl-containing-or-producing reducing substance may be anedible bisulfite, for example, sodium or potassium bisulfite, an ediblesulfite, for example, sodium or potassium sulfite, cysteine in the formof a free base (L and D and DL cysteine) or edible salts thereof,glutathione, thioglycolic acid or edible salts thereof, for example, thecalcium salt, or thiolated proteins. The preferred reducing substance isLcysteine hydrochloride. All the foregoing substances are nontoxic anddo not result in the formation of any toxic or otherwise objectionablebyproduct with other constituents of the mix. They have no adverse ordeleterious effects upon flavor, nutritive value or other essentialproperties of the final product. Small amounts of one or more of thesereducing substances have been found to counteract the known bad effectsof chlorine upon the quality and properties of bread and otheryeastleavened products without significantly detracting from cakequality. In practice, we find that between about 20 p.p.m. and about 100p.p.m. of the reducing substance based on the flour content usually givegood results but this varies depending, for instance, on chlorine level.Thus, generally speaking, high chlorine levels require a higher contentof reducing substance. Preferred amounts are between about 50 p.p.m. andabout p.p.m. The reducing substance may be introduced into, andintimately blended with the flour, to the flour-based product, to thedough or, in the case of a continuous breadmaking process, to the brew,and it may be added separately or in association or conjunction withother additives or adjuvants. It may be added in the form of a powder oras solution solvent, say, water, and thoroughly blended in by agitation.

That these reducing substances should serve in the role of breadimprovers in this way is whollyunexpected for it is quite contrary togenerally accepted teaching concerning the behavior of these substances.Thus, the effect of these reducing substances, especially cysteine andglutathione upon the mixing time needed to properly develop a dough inconventional bread processes has been reported in the cereal literature.It is known that a reduction in mixing time is effected by thesesubstances. It is also known (see, for instance, Holme & Spencer, CerealChemistry, Vol. 29, 1952, p. 251) that they usually reduce bread qualityto an unacceptable level because of the poor internal structure of thebaked bread. Accordingly, following prior teaching about the action ofthese substances, one would have anticipated that the presence of thesereducing substances far from restoring bread quality would have furtherdetracted therefrom.

The chemistry involved in obtaining the restoring effect on treatingflour with chlorine followed by a reducing substance is not clearlyunderstood. However, it is currently believed that chlorine treatment offlour results in an interaction between chlorine and, on the one hand,natural lipids of flour, and, on the other hand, water, resulting in theproduction of chlorates and hydrogen peroxide, both strong oxidizingmaterials. It is possible, then, that when a dough is made withchlorinated flour, these oxidizing agents would in turn oxidize somecomponents of flour, namely sulfhydryl-containing molecules such aslipoic acid and glutathione, thereby functionally destroying them. Theoveroxidation which would result from the presence of these materials inexcess of useful levels could explain the poor bread quality fromchlorinetreated flours. On the basis of the foregoing hypothesis, therestorative effect of the reducing substances may derive from a twofoldaction. They may act upon the chlorine-water reaction products therebytending to prevent overoxidation of the flour. Again, the deliberateinclusion of sulfhydryl-containing substances would effectively replacesome or all of the components destroyed by the chlorine treatment. Thatthe reducing substances have little, if any, adverse effects on cakequality may be attributable to the fact that the chlorinated lipids,which are considered to be important in cake baking, being relativelystable, are substantially unaffected and unaltered by the reducingsubstances. Whatever the validity of these theories, it is the case thatthe reducing substances effectively restore bread quality. It may alsobe significant that, in the practice of this invention, the reducingsubstances do not permit any marked reduction in mixing requirementswhich normally is associated with the presence of such substances.

Quite apart from the important role of the reducing substances inrestoring bread quality, the combination of a chlorine treatment andreducing substance is found, in bread baking, to have an unexpectedeffect on the fermentation time requirement for a wide variety offlours. Even at relatively low chlorine and reducing substance levels,say, 200 p.p.m. of the former and p.p.m. of the latter, the combinationpermits the fermentation time, for proper dough development, in astandard straight-dough procedure, to be reduced from 2 hours to l oreven one-half hour.

Some of the advantages obtaining from the chlorine-reducing agentcombinations are illustrated in and by the following examples.

In these, and other examples herein, the materials and procedures usedwere as described hereunder, except where otherwise stated.

FLOUR The flour used was a patent flour from Canadian Hard Red SpringWheat usually utilized as the basis of an all-purpose flour except thatin this instance it was received in untreated condition. This flour hada protein content of 12.1 percent and an ash content of 0.38 percent ascalculated on a 14 percent moisture basis.

CHLORINATION Chlorination was accomplished in a glass vessel containingthe flour. The flask was partially evacuated, and measured amounts ofchlorine corresponding to the desired final chlorine level added.Chlorine reacted with, and was absorbed by, the flour almostinstantaneously, as the flask was shaken. The chlorinated flour was thenallowed to rest for 2 days in polyethylene bags after which the pH(which reflected accurately the chlorine level) of each flour sample wasdetermined. It was then used for baking bread, cakes or other product,as appropriate.

REDUCING SUBSTANCE The reducing substance used was cysteinehydrochloride as representative of the SI-I-containing reducingsubstances generally. In bread-baking procedures the cysteine was addedto the dough, as one of the dough ingredients in solution in water. Thematerial was added in solution in order to ensure accuracy when workingwith low levels of cysteine.

BREAD BAKING A straight dough procedure with the fermentation periodvaried from 30 minutes to 2 hours was employed. The bread formula was astandard white bread recipe including I00 percent flour, 60 percentwater, 3 percent sugar, 2 percent salt, 3 percent compressed yeast, 3percent shortening, 0.3 percent malt syrup and 0.1 percent ammoniumdihydrogen phosphate (all percentages on a weight basis).

The baking procedure involved mixing the dough ingredients in aSwanson-type mixer for 2 minutes, allowing the dough to ferment forvarious periods of time at 90 F., followed by makeup and panning,proofing to a specific height, and, finally, baking at 425F. forminutes.

CAKE BAKING Three different cake-baking formulas and procedures wereused for these tests. They are identified as A, B, C herein and aredescribed below.

PROCEDURE The flour, salt, baking powder and sugar, were stirredtogether in a large bowl electric mixer. Vanilla was added to the milkwhich, thereafter, was added to the dry ingredients along with theshortening. The ingredients were blended at No. 1 speed for 30 seconds;then mixed on No. 4 speed for 2 minutes, with frequent scraping of bowlsides. The eggs were added and the mixture beat for I minute longer onNo. 4 speed. It was then poured into a greased and lined 8-inch squarecake pan, and baked at 350 F. for 40 to 50 minutes.

B. Formula Ingredient I Content (g.)

Flour Sugar Milk Egg I I4 Shortening 65 Salt 3 Baking powder 12.5Vanilla 4 PROCEDURE The dry ingredients were stirred together.Shortening and 115 g. milk were added and the mixture beat for 2minutes. Sixty grams milk, eggs and vanilla were added and beat for 2minutes. Batter was .poured into a greased, lined, 8-inch square pan,and baked at 350 F. for 40 to 50 minutes.

C. Formula Ingredient Content (g.)

Flour Sugar Skim milk powder Salt 4 Starch 4 Leavening Shortening ssWater PROCEDURE All of the ingredients, except g. water, were mixed inan electric mixer, and then beat for 2 minutes at medium speed. Theremaining 80 g. water was added and the mixture beat for 2 minutes, andbaked at 350 F. for 40 minutes in 8-inch square pan.

PROPERTIES A. Bread Baking A good indication of the bread-bakingproperties of a flour which are related to dough development and gasretention is the volume of a loaf of bread. Thus, a large volume isindicative of better development, maturity and overall bread-bakingproperties. Volume is measured by the standard rapeseed displacementmethod conducted 1 hour after baking. In addition, the loaves are judgedon the morning of the following day. Both external and internalcharacteristics are observed and noted.

B. Cake Baking Cake properties were determined by measuring the amountof shrinkage (center and edgeheight) which follows cooling of the cakeafter baking, and also by visual inspection of internal and externalcharacteristics.

EXAMPLE 1 This example illustrates the adverse effects of chlorineaddition on the bread-baking properties of flour. The baking resultsobserved when chlorine was added in incremental amounts to the flour anda 2-hour fermentation employed in the standard baking procedure arelisted in the Table I which follows.

TABLE 1 Visual Chlorine Level Loaf Volume Characteristics p.p.rn. pH cc5.8 7l5 Very fine grain and texture 222 5.6 725 Fine grain and texture335 5.5 685 Overmature. fine grain,

crust tears 450 5.4 585 Overmaturc, coarse grain, crust tears 560 5.3425 Overrnature, coarse grain, crust tears 670 5.1 400 Very coarsegrain, thick cell walls, crust tears EXAMPLE 2 This example demonstratesand verifies the restorative effect on bread-baking properties ofcysteine addition to chlorinated flour. The baking results observed whenincremental amounts of cysteine were added to each dough made with aparticular level of chlorinated flour are listed in the following TableII. The fermentation period was again 2 hours.

TABLE II Chlorine level Cysteine level (p.p.m.)

P.p.m. pH 0 20 40 60 80 100 These results indicate that, with thisparticular procedure, cysteine addition in the range of 20 to 80 p.p.m.,depending on, and varying with chlorine level, had a beneficial effecton the baking performance of chlorinated flour, increasing the doughdevelopment and gas retention properties, as reflected in loaf volume,in bread baking. In this range, and at all five chlorine levels, thebread volume was normally satisfactory for commercial purposes. However,as the results indicate, a limit is reached where at a high chlorinelevel, cysteine addition does not provide full recovery. The trendsapparent from these results are shown in the graph reproduced as FIG. 1of the accompanying drawings. In particular, the graph indicates howhigher levels of chlorine received more benefits from cysteine additionin terms of loaf volume. From the photograph reproduced as FIG. 3 of theaccompanying drawings, the fine texture and even grain of a typical loafobtained in this example can be seen.

EXAMPLE 3 Using the standard formula, the bread-baking procedure p.p.m.and cysteine, (0 to p.p.m.), but with a bulk fermenwhen time of l hour.The baking results obtained are listed in Table Ill.

EXAMPLE 4 Using the standard formula, the bread-baking procedure wasrepeated again with incremental amounts of chlorine up .to 900 ppm. andcysteine (0 to 80 ppm), but with a bulk fermentation time of onlyone-half hour. The baking results obtained are listed in Table IV whichfollows.

The results reported in Table III and IV for the last two examples areillustrated graphically in FIG. I of the accompanying drawings whichalso affords a comparison with the results of Example 2 (2-hour bulkfermentation). It can be observed from the graph that chlorine/cysteinecombinations permit a marked reduction in fermentation time without anyadverse effects upon bread quality. Indeed, the converse is the case,for the results indicate that for a comparative chlorine/cysteinecontent a one-half or 1 hour fermentation period gave better qualitybread than a 2-hour period. Accordingly, in practising this aspect ofthe invention, it is desirable to operate with reduced bulk fermentationtimes of onehalf or 1 hour, which is advantageous.

EXAMPLE 5 This example illustrates the good cake-baking properties of achlorine-treated flour. Procedures A, B and C described at a previouspassage herein were employed, and incremental amounts of chlorine used.The cake-baking properties obtained for a given procedure, and specificchlorine level are listed in Tables V to VII which follow.

TABLE V Procedure A Chlorine Level Cake Shrinkage Remarks slightlycompact.

The results presented in the foregoing tables indicate and verify thatgradual increases in chlorine addition to flour are associated with asignificant improvement to cake characteristics, and that even a smallamount of chlorine is better than none at all.

EXAMPLE 6 in this example, cysteine is incorporated in chlorinatedflours at levels of chlorine and cysteine compatible with goodbread-baking performance in order to demonstrate that cysteine, withinthe selected range, does not adversely affect the improving action ofchlorine in cake baking. The cake baking properties obtained are notedin Table Vlll which follows. ln each instance, the flour contained 70ppm. cysteine which often is found to be about optimum for bread-bakingperformance.

TABLE Vlll Chlorine Level Cake Shrinkage Remarks p.p.m pH Center Side(cm.) 5.8 2.0 0.5 Dip in center, compact. 450 5.4 1.3 0.5 Flat top,fine, fluffy. 650 5.1 Ll 0.3 Slight dome. very fine,

fluffy.

The results show that cysteine does not interfere with the improvingaction of chlorine in cake baking.

While a reducing substance, such as cysteine, by itself, as verified bythe foregoing results, is effective in restoring bread quality andproperties, further substantial improvements in these properties(without adverse effects on cake properties) can be attained, inappropriate circumstances, by including, as functional additives,suitably small amounts of the following substances:

i. Ascorbic acid or ascorbic-acid-type additives.

ii. Mild oxidizing agents of the bromate type such as bromate salts,iodate salts, persulfates, and azodicarbonamide.

iii. Mixtures containing two or more of these functional additives.

These additives may be incorporated along with, or subsequently to, thecysteine or other like reducing substance, and in any convenient way,say, as a powder or, as when incorporated in the dough, in solution inan appropriate solvent.

The following examples illustrate and further describe this aspect ofthe invention.

EXAMPLE 7 In this example, formulas were used in which increasing levelsof chlorine were combined with increasing levels of cysteine (25 to 10.0p.p.m.), and ascorbic acid was incorporated in incremental amounts (0 to100 p.p.m.), to the different chlorine-cysteine combinations. Fourseries of baking trials using the foregoing procedure were conducted,except that each involved a different fermentation period, which wasconducted over 2, 1 /2, 1 and one-half hour respectively. The bakingresults obtained for the different fermentation periods are summarizedin Tables lX to Xll which follow.

TABLE IX.-2 HOUR. FERMENIATION These results clearly indicate abeneficial effect of ascorbic acid in this system, though even theascorbic acid could not fully counteract the markedly adverse effects ofvery high chlorine levels. It is significant that these improvingeffects were obtained notwithstanding the 2-hour fermentation whichcould have been expected to nullify the ascorbic acid action. Thephotograph reproduced as FIG. 4, shows the fine uniform texture and evengrain of a typical loaf obtained from this example.

TABLE X.-1% HOUR FERMENTA'IION Chlorine level cyslteinle Ascorbic acidlevel eve P.p.m pH p.p.m. 25 50 75 100 TABLE XI.1 HOUR FERMENIATIONChlorine level Cysteine Ascorbic acid level P.p.rn. pH p.p.rn. 0 25 50100 TABLE XII.% HOUR FERMENIATION Chlorine level (lyslteinle Ascorbicacid level eve P.p.m. pH .p.m'. 0 25 so 100 Referring to the'resultsreported in Tables X to Xll, the improving effect of ascorbic acid addedto chlorine-cysteine treated flours was still noticeable in a bakingprocess involving 1% hour of fermentation. As a rule, however, it wouldseem that high levels of ascorbic acid were more effective in improvinghighly chlorinated flours. As the fermentation time was reduced,ascorbic acid became less effective and, in some instances, was actuallydetrimental to bread quality when the fermentation time was reduced to 1hour or, more especially, one-half hour. The data presented show thatascorbic acid is an improving additive for chlorinated flours containingcysteine when the conventional (or long time) fermentation periods areemployed. However, the indications are that in the practice of thisinvention using short-time fermentation processes, ascorbic acid is nota desirable functional additive. These results indicate that ascorbicacid does not function in this processas an oxidant, because suchsubstances, for example, bromate and iodate salts, are known to givegood results in short time fermentation processes. Evidence is availablewhich suggests that rather it functions as an antioxidant.

EXAMPLE 8 In this example, formulas were used in which increasing levelsof chlorine were combined with increasing levels of cysteine (25 to 85p.p.m.), and bromate was incorporated in the fixed amount of 20 p.p.m.to the different chlorinecysteine combinations. The fermentation periodwas fixed at one-half hour. The baking results obtained are summarizedin Table XIII which follows.

These results, when compared with those of Table XII, in dicate abeneficial effect of bromate at all chlorine levels, notwithstanding thefact that a short fermentation period of only one-half hour wasinvolved. Again, this would indicate that bromate and ascorbic acidfunction quite differently, in the chlorine-cysteine systems. Crosssections of typical loaves obtained from this example have a fineuniform texture and even grain.

When ascorbic acid or ascorbic-acid-type additives are present, they maybe included in an amount of between about 20 and about 100 p.p.m. basedon flour weight. Desirably, the use of ascorbic acid is confined toconventional (long time) fermentation processes.

When bromates or like functional additives are present, they may beincluded in an amount of between about 10 and about 50 p.p.m. based onthe flour weight. Desirably, the use of bromates is confined to shorttime fermentation processes.

The preferred ranges of the two sorts of additives are in most caseswithin the following limits:

Ascorbic acid Bromate salts 40 to 80 p.p.m. l to 30 p.p.m.

EXAMPLE 9 This Example illustrates the application of the improvedallpurpose flours, and dry mixes containing same, in the preparation ofhome-baked bread and cakes by standard procedures.

A. BREAD BAKINGSTANDARD WHITE BREAD I pkg. active dry yeast 9% cup warmwater I teaspoon sugar cup milk 61 cup sugar 1 tbsp. shortening 2teaspoons salt is cup water The flour was a patent hard wheat flourtreated with oz. chlorine per cwt. (400 p.p.m.), which whitened it,blended with 75 p.p.m. cysteine hydrochloride and 50 p.p.m. ascorbicacid.

PROCEDURE smooth. Add remaining flour gradually, mixing it in thoroughlyand using just enough flour to prevent sticking to either the board orthe hands. Turn dough out on lightly floured board and knead it untilsmooth and satiny. Shape into a smooth ball and place in a greased bowl,turn dough over in bowl to grease surface. Cover, and let rise in a warmplace (85 F.) until double in bulk (about 1 hour). Punch down, let riseagain until double in bulk (three-fourths hour). Punch down again andturn out on a lightly floured board. Divide into two equal portions andmold into loaves. Place in greased 8% inch X 4% inch X 2% inch loafpans. Cover and let rise in a warm place about I hour. Bake at 400 F. 30to 40 minutes.

B. CAKE BAKING The recipe and procedure were that given for Procedure Ahereinbefore using the same flour as for the bread.

The bread so obtained was of good appearance, structure and eatingqualities with a specific volume, a measure of the lightness of thebread, of 4.5 cc./gm., which is good. The cake obtained was also ofpleasing appearance with a gentle dome. It was fluffy in texture withgood eating qualities. For comparative purposes, the same procedureswere followed with the same bread and cake recipes except that the flourwas a standard, commercially available all-purpose flour without thefunctional additives cysteine and ascorbic acid and unchlorinated. Thebenefits resulting from the chlorination and the presence of functionaladditives were clearly demonstrated by comparing cross sections of breadand cakes made from the novel, improved all-purpose flour of thisexample, and the commercially available all-purpose flour. The breadfrom the improved flour had a superior volume, and a more uniform andfine grain. The cake from the improved flour was dome-shaped and had afine texture while the other cake was flat topped and had a doughy pastytexture. The eating qualities of the cake obtained from our novelall-purpose flour were superior to the other cake. FIG. 5 shows crosssections of the bread and cakes derived from the improved all-purposeflour by the procedure of this example.

The improved all-purpose flours of this invention may be employed inbaking using any of the known procedures. Thus, instead of the straightdough procedure utilized in some of the foregoing examples, bread orsome similar yeastleavened product may be made from the all-purposeflours using, for instance, a sponge dough or a continuous, for example,Amflow or Do-Maker, procedure or the Chorleywood Bread Process. In thecase of the Amflow and Do-Maker processes, the reducing substance andother functional additives(s), if any, are conveniently introduced, insolution, into the liquid preferment or brew and, using the ChorleywoodBread Process, they are conveniently introduced prior to mixing in thehigh-speed mixer. Also, the improved all-purpose flours may be used inmaking products other than bread and cakes. Rolls, pastries, cookies,doughnuts and pie shell casings are examples of other products that havebeen baked, with consistently good results, using these flours.

What is claimed is:

1. An improved all-purpose flour, said flour having been treated withchlorine to a level of between about I50 and about 900 ppm, based on theflour weight and containing, as a functional additive intimately blendedtherewith, between about 20 and about ppm, based on the flour weight, ofa substance selected from the group consisting of sulfhydrylcontainingor sulfhydryl-producing reducing substances.

2. An improved all-purpose flour, said flour having been treated withchlorine to a level of between about and about 900 p.p.m., based on theflour weight and, as functional additives intimately blended therewith,between about 20 and about 100 ppm, based on the flour weight, of asubstance selected from the group consisting of sulfhydryl-containingand sulfhydryl-producing reducing substances, along with between about20 and about 100 p.p.m, based on the flour weight, of ascorbic acid oran ascorbic acid type substance.

3. An improved all-purpose flour, said flour having been treated withchlorine to a level of between about 150 and about 900 p.p.m., based onthe flour weight and, as functional additives intimately blendedtherewith, between about 20 and about l p.p.m., based on the flourweight, of a substance selected from the group consisting ofsulthydryl-containing and sulfhydryl-producing reducing substances,along with between about and about 50 p.p.m., based on the flour weight,of a mild oxidizing agent.

4. An improved all-purpose flour as claimed in claim 3 wherein said mildoxidizing agentis a bromate salt or an iodate salt.

5. An improved all-purpose flour, said flour having been treated withchlorine to a level of between about 350 and about 700 p.p.m., based onthe flour weight and containing, intimately blended therewith, betweenabout 50 and about 90 p.p.m., based on the flour weight, of a substanceselected from the group consisting of sulfhydryl-containing andsulfhydrylproducing reducing substances.

6. The improved all-purpose flour of claim 5, wherein the reducingsubstance is cysteine hydrochloride.

7. An improved all-purpose flour as claimed in claim 6 which alsocontains, intimately blended therewith, between about 20 and about 100p.p.m., based on the flour weight, of ascorbic acid or anascorbic-acid-type substance.

8. An improved all-purpose flour as claimed in claim 6 which alsocontains, intimately blended therewith, between about 40 and about 80p.p.m., based on the flour weight, of ascorbic acid or anascorbic-acid-type substance.

9. An improved all-purpose flour as claimed in claim 6 which alsocontains, intimately blended therewith, between about 10 and about 50p.p.m., based on the flour weight, of a mild oxidizing agent.

10. An improved all-purpose flour as claimed in claim 9 wherein saidmild oxidizing agent is a bromate salt or an iodate salt.

11. An improved all-purpose flour as claimed in claim 5 which alsocontains, intimately blended therewith, between about and about 30p.p.m., based on the flour weight, of a mild oxidizing agent.

12. An improved all-purpose flour as claimed in claim 5 which alsocontains, intimately blended therewith, between about and about 100p.p.m., based on the flour weight, of ascorbic acid or anascorbic-acid-type substance.

13. An improved all-purpose flour as claimed in claim 5 which alsocontains, intimately blended therewith, between about 10 and about 50p.p.m., based on the flour weight, of a mild oxidizing agent.

14. A method of improving all-purpose flours which comprises treating aflour with chlorine until the chlorine content is between about l50 andabout 900 p.p.m. and thereafter, in-

timately blending with the chlorinated flour, between about 20 and aboutlOO p.p.m., based on the flour weight, of a functional additive selectedfrom the group consisting of sulfliydryl-containing andsulfliydryl-producing reducing substances.

15. The method of claim 14, wherein between about 20 and about 100p.p.m., based on the flour weight, of ascorbic acid oran'ascorbic-acid-type additive are also intimately blended with thechlorinated flour along with, or subsequently to, the reducingsubstance.

16. A method as claimed in claim 14 wherein between about 10 and aboutp.p.m., based on the flour weight, of a mild oxidizing agent are alsointimately blended with the chlorinated flour along with, orsubsequently to, the reducing substance. 7

17. A method as described in claim 16 wherein said mild oxidizing agentis a bromate or an iodate salt.

18. A dough suitable for baking into bread or like product composedprincipally of flour, water, sugar, salt, yeast and shortening whereinthe flour is chlorinated to a chlorine content of between about l50 andabout 900 p.p.m., based on the flour weight and incorporated therein, isbetween about 20 and about 100 p.p.m., based on the flour weight, of afunctional additive selected from the group consisting ofsulfhydryl-containing and sulfhydryl-producing reducing substances.

19. A dough as claimed in claim 18, additionally coating between about20 and about 100 p.p.m., based on the flour weight, of ascorbic acid oran ascorbic-acidtype additive.

20. A dough as claimed in claim 18 which additionally contains betweenabout 10 and about 50 p.p.m., based on the flour weight, of a mildoxidizing agent such as a bromate or iodate salt.

21. A dough as claimed in claim 20 wherein said mild oxidizing agent isa bromate or an iodate salt.

22. A cake batter composed principally of flour, sugar, milk, eggs,shortening, and baking powder wherein the flour is chlorinated to achlorine content of between about lSO and about 900 p.p.m., based on theflour weight and incorporated therein, is between about 20 and about 100p.p.m., based on the flour weight, of a functional additive selectedfrom the group consisting of sulfhydryl-containing andsulfhydrylproducing reducing substances.

23. A cake batter as claimed in claim 22, additionally containingbetween about 20 and about 100 p.p.m., based on the flour weight, ofascorbic acid or an ascorbic-acid-type additive.

24. A cake batter as claimed in claim 22 which additionally containsbetween about 10 and about 50 p.p.m., based on the flour weight, of amild oxidizing agent.

2. An improved all-purpose flour, said flour having been treated withchlorine to a level of between about 150 and about 900 p.p.m., based onthe flour weight and, as functional additives intimately blendedtherewith, between about 20 and about 100 p.p.m., based on the flourweight, of a substance selected from the group consisting ofsulfhydryl-containing and sulfhydryl-producing reducing substances,along with between about 20 and about 100 p.p.m., based on the flourweight, of ascorbic acid or an ascorbic acid type substance.
 3. Animproved all-purpose flour, said flour having been treated with chlorineto a level of between about 150 and about 900 p.p.m., based on the flourweight and, as functional additives intimately blended therewith,between about 20 and about 100 p.p.m., based on the flour weight, of asubstance selected from the group consisting of sulfhydryl-containingand sulfhydryl-producing reducing substances, along with between about10 and about 50 p.p.m., based on the flour weight, of a mild oxidizingagent.
 4. An improveD all-purpose flour as claimed in claim 3 whereinsaid mild oxidizing agent is a bromate salt or an iodate salt.
 5. Animproved all-purpose flour, said flour having been treated with chlorineto a level of between about 350 and about 700 p.p.m., based on the flourweight and containing, intimately blended therewith, between about 50and about 90 p.p.m., based on the flour weight, of a substance selectedfrom the group consisting of sulfhydryl-containing andsulfhydryl-producing reducing substances.
 6. The improved all-purposeflour of claim 5, wherein the reducing substance is cysteinehydrochloride.
 7. An improved all-purpose flour as claimed in claim 6which also contains, intimately blended therewith, between about 20 andabout 100 p.p.m., based on the flour weight, of ascorbic acid or anascorbic-acid-type substance.
 8. An improved all-purpose flour asclaimed in claim 6 which also contains, intimately blended therewith,between about 40 and about 80 p.p.m., based on the flour weight, ofascorbic acid or an ascorbic-acid-type substance.
 9. An improvedall-purpose flour as claimed in claim 6 which also contains, intimatelyblended therewith, between about 10 and about 50 p.p.m., based on theflour weight, of a mild oxidizing agent.
 10. An improved all-purposeflour as claimed in claim 9 wherein said mild oxidizing agent is abromate salt or an iodate salt.
 11. An improved all-purpose flour asclaimed in claim 5 which also contains, intimately blended therewith,between about 15 and about 30 p.p.m., based on the flour weight, of amild oxidizing agent.
 12. An improved all-purpose flour as claimed inclaim 5 which also contains, intimately blended therewith, between about20 and about 100 p.p.m., based on the flour weight, of ascorbic acid oran ascorbic-acid-type substance.
 13. An improved all-purpose flour asclaimed in claim 5 which also contains, intimately blended therewith,between about 10 and about 50 p.p.m., based on the flour weight, of amild oxidizing agent.
 14. A method of improving all-purpose flours whichcomprises treating a flour with chlorine until the chlorine content isbetween about 150 and about 900 p.p.m. and thereafter, intimatelyblending with the chlorinated flour, between about 20 and about 100p.p.m., based on the flour weight, of a functional additive selectedfrom the group consisting of sulfhydryl-containing andsulfhydryl-producing reducing substances.
 15. The method of claim 14,wherein between about 20 and about 100 p.p.m., based on the flourweight, of ascorbic acid or an ascorbic-acid-type additive are alsointimately blended with the chlorinated flour along with, orsubsequently to, the reducing substance.
 16. A method as claimed inclaim 14 wherein between about 10 and about 50 p.p.m., based on theflour weight, of a mild oxidizing agent are also intimately blended withthe chlorinated flour along with, or subsequently to, the reducingsubstance.
 17. A method as described in claim 16 wherein said mildoxidizing agent is a bromate or an iodate salt.
 18. A dough suitable forbaking into bread or like product composed principally of flour, water,sugar, salt, yeast and shortening wherein the flour is chlorinated to achlorine content of between about 150 and about 900 p.p.m., based on theflour weight and incorporated therein, is between about 20 and about 100p.p.m., based on the flour weight, of a functional additive selectedfrom the group consisting of sulfhydryl-containing andsulfhydryl-producing reducing substances.
 19. A dough as claimed inclaim 18, additionally containing between about 20 and about 100 p.p.m.,based on the flour weight, of ascorbic acid or an ascorbic-acid-typeadditive.
 20. A dough as claimed in claim 18 which additionally containsbetween about 10 and about 50 p.p.m., based oN the flour weight, of amild oxidizing agent such as a bromate or iodate salt.
 21. A dough asclaimed in claim 20 wherein said mild oxidizing agent is a bromate or aniodate salt.
 22. A cake batter composed principally of flour, sugar,milk, eggs, shortening, and baking powder wherein the flour ischlorinated to a chlorine content of between about 150 and about 900p.p.m., based on the flour weight and incorporated therein, is betweenabout 20 and about 100 p.p.m., based on the flour weight, of afunctional additive selected from the group consisting ofsulfhydryl-containing and sulfhydryl-producing reducing substances. 23.A cake batter as claimed in claim 22, additionally containing betweenabout 20 and about 100 p.p.m., based on the flour weight, of ascorbicacid or an ascorbic-acid-type additive.
 24. A cake batter as claimed inclaim 22 which additionally contains between about 10 and about 50p.p.m., based on the flour weight, of a mild oxidizing agent.
 25. A cakebatter as claimed in claim 24 wherein said mild oxidizing agent is abromate or an iodate salt.